What is
Shortcrust Pastry?

A type of pastry dough used primarily for tarts and pies, characterized by its crisp and crumbly texture. It is made by mixing flour with fat (usually butter or margarine) and water, creating a dough that can be rolled out for a variety of sweet and savory dishes.

Origins & History

Shortcrust pastry has origins in medieval Europe, where it was used as a way to encase food either for preservation or ease of cooking. The classic technique of using a ratio of fat to flour has remained a staple in kitchens around the world, evolving into the modern interpretations we see today.

Taste & Texture

Shortcrust pastry offers a buttery, slightly sweet flavor when made with butter, and a flaky, crunchy texture that contrasts beautifully with the fillings it encases.

Ingredients

All-purpose flour

A common type of flour made from wheat, used in a variety of baking applications.

Butter

A dairy product made from churning cream to separate the butterfat from the buttermilk, providing richness and flavor.

Salt

A mineral used to enhance flavor and balance sweetness in food.

Cold water

Water at a low temperature used to bring the dough together while minimizing gluten formation.

This item may contain the following allergens:

Gluten

Lactose